I'm new here and I have been reading as much as I can. I'm almost through the old posts of interest but I have a burning question.
What affect does air and the angel's share have on the taste of bourbon?
I've seen the fact sheets on the BTAC bottlings and they claim a liquid loss on each barrel of up to 50%. That means that 50% of the barrel is then air. However, there are threads that state that long term exposure to air will degrade bourbon.
So, does the taste come from the barrel or the barrel breathing? I get that the tempeture changes causing the alcohol to go in and out of the wood matters. But what affect does the angel's share have.
To put it anothe way: what would happen if a company were to barrel a whiskey and then vacuum seal the barrel? (ie: put the filled barrel in a big bag and remove all of the air like one of those home sealer things) As to eleminate the angel's share. Would the resulting bourbon be as good as one that lost some to the angels? I would think it would be a good thing for distilleries to not lose as much of the raw product.
Thoughts? Maybe something worth exploring?